These oatmeal raisin cookies got 2 thumbs up from everyone who tried them. But be warned because they’re addictive. We just kept eating, and eating, and eating them! I took these to a friends house and we gobbled up all but 2 of these pretty little cookies in one night! And the 2 remaining cookies were gone by the time I woke up the next morning. My husband had snatched them and taken ’em to work. They’re perfectly delicious!
Seriously. You should make these.
- 2 C blanched almond flour, Honeyville brand
- ½ C tapioca or arrowroot flour
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. xanthan gum
- ½ tsp. cinnamon
- ½ C Spectrum non-hydrogenated shortening or Earth Balance butter, room temperature
- ½ C agave nectar or honey
- ½ C palm sugar
- 1 Tbsp. gluten free vanilla
- 1 egg
- 1 C raisins
- 1½ C gluten free quick cooking oats
- Preheat oven to 350 degrees.
- In a small bowl, soak raisins in warm water and set aside.
- In a large mixing bowl, beat the shortening and palm sugar until combined.
- In a separate bowl, whisk together the egg, agave, and vanilla.
- Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
- In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.
- Add the flour mixture and stir until well combined.
- Drain the plump raisins and stir into the batter.
- Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands.
- Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.
This post is part of Slightly Indulgent Tuesday